The effect of plant extracts on antioxidant potential, microbial and sensory attributes of stirred yoghurt
The aim of this study was to use various plants to increase the functional properties of yoghurt. The ethanol extracts of three different plant (Mentha piperita L., Ocimum basilicum L., and Hibiscus sabdariffa L.) extracts were added to the stirred type yoghurts at different ratios (0.1 %, 0.3 % and...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001144833/Description |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 71 (2021), 1 ; str. 35-48 |
| Glavni autori: | Tomar, Oktay (Author), Akarca, Gökhan, Çağlar, Abdullah, İstek, Ömer, Gök, Veli |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2021.0104 Hrčak |